Recipe

Grilled Ribeye from Creekstone Farms

A good ribeye doesn’t need much, but it does need a bit of care at just the right moment. Grill it over a high heat, let it rest briefly, and then carve it up nicely for a hearty steak straight from the barbecue.

Number of people:

4 people

Duration:

20 minutes

BBQ set-up:

Direct

BBQ temperature:

180 ℃

Core temperature:

52 °C

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Preparation

  1. Take the ribeye out of the fridge in good time. Leave the meat to come to room temperature and pat it dry with kitchen paper. Take your time and get everything ready so you don’t have to rummage around at the barbecue later.

  2. Light the barbecue with the XCelsius BBQ lighter and set it up for direct heat at around 180°C. Let the grill get really hot. Time to fire up the barbecue. Give it plenty of time to stabilise before you carry on.

  3. If necessary, cut the ribeye into steaks at least 1.5 cm thick. Lightly rub with olive oil and have some salt and pepper to hand for seasoning. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  4. Place the steaks on the hot grill. Don’t turn them over until the meat releases from the grill on its own. If you like, rotate them 90 degrees to create a clear grill pattern. Arrange everything neatly and then let the barbecue do its job.

  5. Cook the ribeye to an internal temperature of around 52°C for medium-rare. Use a thermometer and follow the XCelsius BBQ gloves when you reach the hot grill. Keep a close eye on the cooking and carry on calmly following the recipe.

  6. Leave the meat to rest for about 5 minutes. Then season with salt and freshly ground pepper and slice into neat pieces. Keep a close eye on the cooking and carry on calmly following the recipe.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.